1/4 cup olive oil 1 small onion, peeled and minced 1 1/4 cup arborio rice 1/4 cup dry white wine 3 3/4 cups chicken broth 1 teaspoon salt 2/3 cup grated Parmesan cheese
Heat the oil in a small saute pan over medium heat, and saute the onion until softened. Scrape into the insert (or bowl) of the slow cooker.
Return the insert to the slow cooker and toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese.
This makes a pretty good facsimile of real risotto. Depending on your crock pot, the cooking time might be a bit long. It worked fine for me but models that cook "hotter" might over cook it. The texture is a bit creamier than real risotto but we thought it was pretty good. The flavor is excellent.
Nov 12, 2013
I added some cooked shrimp in at the end and just heated through. Very good and creamy texture. Softer than regular risotto but it had a lot of flavor and we really enjoyed it.
Aug 26, 2013
I liked the recipe. It wasn't mushy at all. Very good and cheesy.
Jun 12, 2013
Came out more pasty than expected (more like an asian sticky rice dish) but from other recipies I looked at that may be a function of the slow cooker method. I suggest keeping a close eye on the liquid. I think in my crock pot two hours was a bit too long.
Oct 26, 2008
easy to make and tastes great. i've also made it with sauted chicken. Family favorite